Gastropub:

A gastropub is a British term for a public house (“pub”) which specializes in high-quality food a step above the more basic “pub grub.” Gastropubs usually have an atmosphere which is relaxed and a focus on offering a particular cuisine from their kitchens in order to create a strong, high quality food element.

tap, an american gastropub:

TAP, named for the restaurant’s extensive draft beer and barrel wine selections, will be a convivial place to have a pint or glass of wine, but also a wonderful place to enjoy seasonally driven innovative comfort food. The environment will encapsulate the spirit of Midtown bringing neighbors together, in a welcoming setting, to meet, talk, eat and drink.

TAP

Fresh ingredients, seasonal flavors, palatable pours and thirst-quenching brews all fuse together to create a unique, culinary experience in a cordial setting. Locally grown ingredients are a staple at TAP, making it a truly local experience.

A simple and eclectic menu featuring bar snacks, items for sharing and entrees is prepared daily to the highest standards by Chef Nick McCormick.

Intrigued but wondering what to order? Sharing plates are ideal at this neighborhood, gastropub, perfect for gathering friends over an array of everyone’s favorites. A selection of smaller bar snacks and larger main dishes are also available.

ABOUT THE CHEF: Nick McCormick

Born and raised in the Midwest, McCormick grew up in the food industry. His father was in food sales and McCormick was raised working in restaurants. He caught "the bug" early and never left. McCormick honed his chops at some of the country's top restaurants after his graduation from The Cooking and Hospitality Institute of Chicago's Le Cordon Bleu.

Of note, is Chicago's James Beard Foundation nominee, "mk: the restaurant" where he was Chef de Tournant from 2006-2007. After his time at mk, McCormick moved to St. Louis in 2008 where he was the Chef de Cuisine at the famed "Larry Forgione's An American Place". While here, the restaurant was a two time AAA Four Diamond Recipient. He was also named a "Chef to Watch" by famed food writer Anne E. McBride via her Pots and Plumes publication. In 2010, McCormick made Atlanta his home where he was recruited to be a part of the team at nationally recognized TWO urban licks, a recipient of Conde Nast Traveler's "Hot List", Bon Appetit's "Hot 50 Tables" and one of Rachael Ray's "favorite restaurants" in the country. Today, you can find McCormick at TAP where he creates seasonal ingredient-driven American fare.

Recognized as “Atlanta’s Best Gastropub” by Atlanta magazine, TAP is a standout spot for seasonally-driven, innovative comfort food. An extensive international beer list and innovative barrel wine program makes TAP “a convivial place to have a pint” night after night. Located at 1180 Peachtree Street in Atlanta, Ga., TAP serves supper seven nights a week, lunch Monday through Friday and weekend brunch. For reservations and more information, call 404.347.2220 or visit tapat1180.com.